# Ingredients:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder, culinary grade
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Optional Decorations
09 - 1/2 cup white chocolate, melted
10 - 2 tablespoons freeze-dried raspberries, crushed
11 - 2 tablespoons pistachios, finely chopped
# Instructions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, matcha powder, baking powder, and salt in a medium bowl.
03 - In a large bowl, cream softened butter and granulated sugar using an electric mixer or whisk until light and fluffy.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually mix the dry ingredients into the wet mixture, stirring until a soft dough forms.
06 - Divide the dough in half. On a lightly floured surface, roll out each half into a rectangle about 1/4-inch thick.
07 - Slice rectangles into sticks approximately 1/2-inch wide and 4 inches long.
08 - Transfer sticks to the prepared baking sheet, spacing them slightly apart.
09 - Bake for 12–15 minutes until edges are lightly golden. Cool completely on a wire rack.
10 - Dip cooled cookies halfway in melted white chocolate. Sprinkle with crushed freeze-dried raspberries or chopped pistachios. Allow decorations to set before serving.
